The Best Restaurants with 2 Falstaff Fork(s) in Lower Austria
The cuisine makes use of the treasures of the surrounding area: Fish from the Danube and the Waldviertel, wine and game from the Wachau, vegetables from the garden. And voilà: modern inn cuisine with its finger on the pulse.
Traditional classics such as the "Essl Backhendl" are just as popular in the Wirtshaus as the modern, creative cuisine à la "Karpfen Tempura" or "Gansl Wan Tan". But everything is regional and of high quality.
This deluxe country restaurant is located in the Carnuntum wine region and focuses on upscale gourmet cuisine with foams, towers and truffles. The sommelier knows what goes with "Rubin" etc.
The name Holzapfel not only stands for excellent wines, but also for outstanding estate cuisine. Unique, exciting dishes are presented, such as veal liver with vinegar apricots.
With a view of the vines, you can taste your way through the variety of Wagram wines in the stylish, modern restaurant. It also serves modern cuisine with plenty of local colour, such as the perfectly cooked saddle of rabbit.
Homemade seasonal dishes, organic produce from the region, traditional home cooking - earthy dishes are refined with heavenly ingredients, such as the Pielachtal venison braised in Blaufränkisch.
A new breeze is blowing through the well-known restaurant location: Papadam and Wagyu provide surprising accents in the familiar wooden parlour. The service is enthusiastic and the wines are fairly priced.
Well-designed restaurant, flooded with sunlight and with a view over the vastness of the vineyards. Genuine gastronomic treasures from the region await, especially from the carefully curated wine cellar.
The à la carte restaurant spoils not only spa guests with organic food full of aromatic depth. The cuisine is predominantly regional with an international twist, right up to the dessert (nut and chocolate dream).
Stefan Hueber is a modern spirit who remains true to tradition and yet develops it further with a wealth of ideas. Mushroom stew or wild hare ravioli are the demonstration of his gastronomic creativity.
In 2024, the third generation - Stefan and Martin Görg - officially takes over. The cooking brothers present local staples (Bromberg chicken, Siglesser fish) in a sophisticated way.
Gerhard Schiller spoils even the most discerning palates with several courses (pheasant soup with miso). In addition to the changing gourmet menu, popular regional and Viennese cuisine are served.
A gastronomic journey of discovery through Rainer Melichar's world of flavours. He appreciates natural, flavourful dishes and uses the unique "Succowell" method to season them with natural juices.
From haute cuisine to home cooking - the menu includes both scallops and Grammelknödel, all of the highest quality. The modern country house style is perfectly implemented here.
The former grocery store is now home to a gourmet restaurant. Regional ingredients are combined with international influences, such as carp sashimi or the Rehburger. Exciting wine list!
The cuisine of the family business impresses with its high gastronomic standard - from regional trout to imperial caviar. This is consistently reflected in the in-house Nigl wines.
The cuisine is cosmopolitan: a little American, a touch of Asian, sometimes Italian and above all a lot from the homeland. Herbert Hettegger's renowned ribs are a must.
Family-owned for over 125 years, Laurent Amon continues the line: fresh offal such as kidneys, brains and roasted liver; roast pork on Saturdays. Good selection of wine and spirits.
Hanna Sehn and Norbert Steiner have expanded Looshaus' imperative ("Don't build picturesquely!"): "Cook without frippery!" Lamb or trout from Kreuzberg are exemplary, and the ambience does the rest.
Harald Pollak's menu is characterised by traditional Weinviertel dishes. Genuine and down-to-earth, without a lot of frills: hearty soups, savory roasts and sweet delicacies from the pastry kitchen.